JPS61146172A - Method of seasoning seed fruit with shell - Google Patents

Abstract

PURPOSE:To season nuts in shells sufficiently, by putting nuts with shells in a vacuum container, evacuating it to a specific pressure, immersing the nuts in a hot seasoning solution, making the pressure of the containing at >= atmospheric pressure, evacuating the container again so that water permeated into the shells is taken out, restoring the pressure to atmospheric pressure. CONSTITUTION:In seasoning nuts in shells without destroying shells of nuts with shells such as peanuts with shells, walnuts with shells, etc., the nuts with shells are put in the basket 4 with a cover, the basket is set in the vacuum container 1. As the interior of the container 1 is evacuated by the vacuum pump 11 to pressure higher than the boiling pressure of water contained in the nuts and pressure to expel water in the shells, a hot seasoning solution is poured to the container until the basket 4 is sunk, and the pressure of the container is made >= atmospheric pressure. Then, the excess seasoning solution is discharged from the container and the container is evacuated again and water permeated into the shells are expelled. The pressure of the container is returned to atmospheric pressure, and the basket 4 is taken out.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for flavoring the inner fruit of shelled seeds such as peanuts with pods and walnuts with shells without breaking the shells.

(Prior art) Conventionally, as a method of seasoning seeds of this type, the seeds are placed in a vacuum container, the inside of the container is evacuated, a seasoning liquid is sucked into the container, and the seeds are released after the inside of the container becomes normal pressure. There is a known method for taking it out (Japanese Unexamined Patent Publication No. 71675/1983).

(Problems to be solved by the invention) The seeds treated by the above conventional method are then subjected to normal heat treatment and drying, and even as a product, the flavor of the seasoning liquid does not fully penetrate into the seeds inside the shell, and the taste is poor. There are disadvantages, and it takes time to remove moisture that has entered the shell through heat treatment and drying, for example, in the case of peanuts with pods, the cuticle that is present between the pod and the fruit due to the moisture remaining in the pod. However, there was a drawback that the appearance was affected by discoloration (up to the black color).

The object of the present invention is to propose 12 methods for flavoring shelled seeds that allow the flavor of the seasoning liquid to fully penetrate into the seeds inside the shell and that also have a good appearance.

(Means for Solving the Problems) In the present invention, seeds with shells are placed in a basket with a lid, and this is housed in a vacuum container, and the inside of the container is heated to a pressure higher than the boiling point pressure of water contained in the seeds. After evacuating the seed shell to a pressure high enough to expel the air, the vacuum pump is activated and the humidified seasoning liquid is poured into the container until the basket is submerged. After making the pressure higher than atmospheric pressure, the seasoning liquid is drained from the container, the container is again evacuated to remove the moisture that has entered the shell, the container is returned to atmospheric pressure, and the container is removed from the basket. The taken out seeds were washed with water and dehydrated.

(Function) Shelled seeds, such as cow peanuts with pods, are placed in a basket with a lid, and this is placed in a vacuum container, and the inside of the container is heated to a pressure higher than the boiling point pressure of the water contained in the seeds, and the shell of the seeds is heated. The pressure is evacuated using a vacuum pump to the extent that the air inside the pod, for example, the air existing between the pod and the fruit, can be evacuated. If the pressure inside the container is too low, the moisture contained in the raw seeds will evaporate, resulting in excessive drying and deformation of the seeds. If the pressure is too high, the air in the space between the shell and the fruit cannot be sufficiently exhausted, and the seasoning liquid will not enter the space in the later process, resulting in the seasoning liquid losing its flavor.

When the pressure inside the container reaches a predetermined desired pressure, seasoning liquid such as salty liquid is poured until the basket is submerged. In this process, the basket prevents seeds such as peanuts from being immersed in the seasoning liquid and from floating to the surface. In addition, the pressure inside the container rises as the seasoning liquid is poured, and at the end of the injection, air again enters the space between the shell and the fruit, so the pressure is maintained close to the initial pressure while the seasoning liquid is poured. Continue operating the vacuum pump. Furthermore, the seasoning liquid to be injected is, for example, 45°C to 5°C.
By heating the container to 0° C. and injecting the heated salty, sugary, or other seasoning liquid, it becomes easier to vacuum dry the seeds in a later step.

After the seasoning liquid is injected into the vacuum container, when the inside of the container is brought to atmospheric pressure, the seasoning liquid enters the space between the shell and the fruit. Since the pressure inside the container is controlled above the boiling point pressure of the moisture contained in the seeds, some air may remain in the space depending on the condition of the shell, making it difficult for the seasoning liquid to penetrate, but in that case, By increasing the pressure inside the container above atmospheric pressure, it is possible to force the seasoning liquid to enter the shell and adjust the amount of seasoning liquid entering the shell.

The pressure is 1 K9/cr when the seeds are peanuts.
It is preferable that walnuts be pressurized at about 2 Kg/ctd for about 1 minute, and chestnuts for about 1 minute or more at 2 Kg/ctd.

After the pressure inside the container is set to above atmospheric pressure, the seasoning liquid is discharged to the outside of the container, and the inside of the container is evacuated again.

This vacuum evacuation is performed to dry the seeds by removing moisture and leaving the components of the seasoning liquid that have penetrated between the shell and the fruit inside the shell, but if the pressure inside the container is lowered too much, the seeds will dry out. Since this may cause the inconvenience that the fruit becomes hard after deformation or processing, it is preferable to control the pressure to a boiling point pressure or higher depending on the temperature of the seasoning liquid when it is discharged. After this evacuation if necessary,
The inside of the container may be once returned to atmospheric pressure and then evacuated again, which can prevent the inconvenience of the fruit becoming hard. During this vacuum evacuation process, a considerable amount of moisture comes out from the seeds and accumulates in the container, so it is necessary to place the whistle containing the seeds so that they are not crushed by this moisture.

Once the above steps are completed, the inside of the container is returned to atmospheric pressure and the seeds inside the foil are washed with water to remove the seasoning liquid components that have adhered to the outer surface of the shell.
Dehydrate.

The dehydrated seeds are thoroughly dried using hot air or dry air to ensure even drying, and roasted after several hours. The ingredients in the seasoning liquid left between the shell and the fruit permeate the fruit over the course of several hours, adding flavor.

(Example) An apparatus as shown in the figure was prepared for carrying out the method of the present invention. In the figure, (1) is a cylindrical metal vacuum container,
(2) is a metal basket with a lid (4) housed within the vacuum container (1) with a gap (3) between it and the bottom; (5) is a tank containing the seasoning liquid (6); be.

The tank (5) was provided at a lower position than the vacuum container (1), and between them, one end was connected to the bottom plate (1a) of the container (1) through an open connection, and the other end was processed into the tank (5). Liquid pipe (7
). (8) is an on-off valve, and (9) is a discharge valve.

At the top of the vacuum container (1), there is a pressurization pipe 00 that introduces pressurized air from a compressor, an exhaust pipe (I) connected to a vacuum pump AT, and an atmospheric pressure pipe 00 that introduces atmospheric pressure into the container (1). Outside air introduction pipe a3 is provided, and these 8 pipes (10 (
T25 (13) are respectively opened and closed by on-off valves aΦ(+5) ae. (+7) ae as is a pressure gauge.

Illustrated! Examples of the present invention using the a position are as follows.

Example 1 500 g of raw peanuts with pods placed in an atmosphere with an outside temperature of 11° C. and a temperature of 74% were placed in a basket (2) and placed in a vacuum container (1). The moisture content of the peanuts is 7.
2%, and the fruit was 8.4%. Exhaust pipe ab valve (
+! i) is opened, and the inside of the container (1) is evacuated to 35 Torr, which is higher than the boiling point pressure of the moisture in the peanuts, for about 6 minutes using a vacuum pump (11), without removing the moisture in the peanuts. The air between the fruit was eliminated.

Next, while operating the vacuum pump (11), add the seasoning liquid (6) of saline solution (6), which has been preheated to 49°C and has a temperature of 16 degrees Baume, into the liquid pipe (7).
) into the container (1). The seasoning liquid (6) was injected until the basket (2) was submerged, and the pressure inside the container (1) at the end of the injection was 55 Torr.

After that, outside air was introduced through the outside air introduction pipe ('I3) so that the pressure inside the container (1) was about 18'J/cm.After leaving it in that state for about 1 minute, the container 1
) The seasoning liquid (6) was discharged from inside.

At this stage, the seasoning liquid (6) was sufficiently infiltrated between the peanut pod and the peanut. The temperature of the seasoning liquid (6) at the time of discharge was 44°C.

Next, close the liquid pipe (7) and listen to the exhaust pipe az again to reach a pressure of 4 Q Torr higher than the boiling point pressure at a temperature of 44°C of the seasoning liquid (6) discharged from the container (1). west,
This state was maintained for 10 minutes.

The seasoning liquid that entered between the pod and the fruit during this process (6)
The moisture in the ingredients inside is drawn out and about 2
90 kura of water had accumulated.

The inside of the container (1) was returned to atmospheric pressure and the peanuts were taken out from the basket (2).
05! There was an increase in the weight of J.

The peanuts taken out from the basket (2) were washed with water to remove the components of the seasoning liquid (6) adhering to the outer periphery of the pods, and then dehydrated using a centrifuge and thoroughly dried using a hot air drying oven. The moisture content of peanuts after drying is 13.5%.
Met.

After drying, the peanuts were left to stand for about 5 hours, and then roasted in the same manner as conventional roasting of peanuts with pods, to obtain peanuts with pods with a moisture content of 7.1%. The appearance of the peanuts is the same as conventional unflavored peanuts with pods, and when you crack open the pod and eat the fruit, you can taste the salty taste of the seasoning liquid that has permeated the fruit.
The hardness of the fruit was almost the same as that of regular peanuts with pods.

Example 2 Peanuts with beef pods 5007, which were in the same atmosphere as in Example 1, were placed in a basket (2) and placed in a vacuum container (1). The moisture content of the peanut is 7.2% in the pod and 8.4% in the fruit.
%Met.

The inside of the vacuum container (1) was evacuated to a pressure of 40 Torr for 6 minutes, and the seasoning solution (6) of saline solution at 15 degrees Baumé, which had been heated to 51 degrees C., was evacuated while the inside of the container (1) was evacuated. injected into. The seasoning liquid (6) is injected until the basket (2) is submerged;
The pressure at the end of the injection was 55 Torr.

Thereafter, the pressure inside the container (1) is increased to about 1 Kg/tri, and after leaving it for about 1 minute, the seasoning liquid (6) is discharged.

The temperature of the discharged seasoning liquid (6) was 15°C, so
By evacuating the container (1) to 4 Q Torr, which is higher than the boiling point pressure at that temperature, and maintaining that state for 9 minutes, the moisture between the pod and the fruit is reduced to 285 ml, I+l.
+I put it out.

The inside of the container 1) was returned to atmospheric pressure and the peanuts were taken out from the basket (2). All cars had an ω of 7003.

The peanuts were washed with water, dehydrated, and then dried with hot air to obtain green peanuts with a moisture content of 13.2%.

After this was left for 4 hours, it was roasted using the same method as conventional roasting of peanuts with pods, resulting in peanuts with pods with a moisture content of 7.1%.

The appearance of this product is the same as conventional unflavored peanuts with pods, but when you open the pod and eat the fruit, you can taste the salty taste of the seasoning liquid that has permeated the fruit, and the hardness of the fruit is similar to that of regular peanuts with pods. It was almost the same.

Example 3 5 placed in an atmosphere with an outside temperature of 18°C and a temperature of 68%
00y raw peanuts with pods were placed in a basket (2) and placed in a vacuum container (1). The moisture content of the peanuts is 6.
5%, and fruit was 8.9%. The pressure inside the container (1) was evacuated for 5 minutes to a pressure of 4 Q Torr, which was higher than the boiling point pressure of the moisture of the peanuts and could eliminate air inside the pods.

Next, while operating the vacuum pump (11), the container (1) contains the seasoning solution (6) of saline solution at 16 degrees Baume heated to 50 degrees Celsius.
The mixture was poured until the basket (2) was submerged inside. At the end of this injection, the pressure inside the container (1) was 65 Torr.

After that, pressurized air is sent from the compressor into the container (1) via the pressurizing pipe aO, and the pressure is increased to 1°2 K9
/ cm, and this state was maintained for 1 minute to force the seasoning liquid (6) to penetrate between the pod and the fruit, and then the seasoning liquid in the container (1) was discharged to the outside. The temperature at the time of discharge of the seasoning liquid (6) was 46°C, which was higher than the boiling point pressure of the seasoning liquid (4).
Reduce the pressure of the container (1) to QTorr and maintain the condition at 9
After maintaining for a minute, the seasoning liquid (6) was discharged. As a result, 280 - of water was extracted from the peanuts.

When the inside of the container (1) was brought to atmospheric pressure and the peanuts were taken out, the total weight was 705 g.

This is washed with water, dehydrated, and then dried with hot air to produce 14 peanuts with pods, which have a moisture content of 14.1%. After leaving them for 4 and a half hours, roast them in the same way as regular pod peanuts. After roasting, a flavored peanut with pod product with a fruit moisture content of 7.1% was obtained. This product has the same appearance as conventional unflavored peanuts with pods, and when the pod is broken and the fruit is eaten, the salty taste of the seasoning liquid that has penetrated into the fruit can be tasted, and the hardness of the fruit is similar to Example 1.2. It was a little harder than the one.

(Effects of the Invention) As described above, according to the present invention, the pressure inside the vacuum container is controlled to a pressure higher than the boiling point pressure of the water in the seeds and to the extent that blank air can be discharged, so that the water contained in the seeds is reduced. The ingredients of the seasoning liquid are easily penetrated without being taken away, and since the seasoning liquid is injected until the chest is submerged while operating the vacuum pump, it can be sufficiently penetrated into the shell, and the seasoning liquid is heated,
In addition, since the inside of the container is evacuated again, the seeds can be quickly dried while leaving the seasoning liquid inside the shell.The seeds are roughly washed with water to remove the seasoning liquid acid, and then they are dried with hot air and roasted. When made into a product, it has the effect of being able to obtain shelled seeds that are free from deformation and deterioration and are fully flavor-infused.

[Brief explanation of the drawing]

The drawing is a diagram showing an example of an apparatus used to carry out the method of the present invention.

Claims (1)

[Claims] The seeds with shells are placed in a basket with a lid, and this is placed in a vacuum container, and the pressure inside the container is set to a pressure higher than the boiling point pressure of the water contained in the seeds and to the extent that the air in the shells of the seeds can be exhausted. After evacuating the container using a vacuum pump, the heated seasoning liquid is poured into the container while the vacuum pump is activated until the basket is submerged, and after the pressure inside the container is made higher than atmospheric pressure, the seasoning liquid is poured into the container. The inside of the container is evacuated again to discharge moisture that has entered the shell, and the inside of the container is returned to atmospheric pressure, and the seeds taken out from the basket are washed with water and dehydrated. How to season shelled seeds.